trout on the halfshell
 

yall ever heard of it. A guy made me clean some of the biggger trout the other day so he could put them on the pit halfshell. I was dumbfounded because i never heard of it. Have yall? sounds interesting.

I imagine it is the same as Redfish on the Halfshell, and how it's done depends on who you ask.
Basically, you filet sides off and leave the scales, throw it on th pit with your favarite seasonings.

well i figured u could cook it the same way. but i was wondering if anyone has tried it before. This guy said it was better than redfish on the pit. He prolly right but i have never heard of anyone else doing this

Cooked redfish on the halfshell last night...God it was so good...the only way I eat reds.

I would imagine you would have to really coat the grill with nonstick...specs do not really have scales...

Thats how I cook big specks on the pit but you have to use foil under them and when it is done the skin stays on the foil. Sometime i spray Cajun basting sauce on the foil and the skin will come off of the foil but you still have to remove the dried skin from your meat. Good stuff.

grilled trout 100% better than grilled red fish..alluminum foil keeps the skin outtta your mouth and in the can..

put the filets in some tin foil with some lemmon pepper dressing hot damn boy that some good ish

sounds like dinner tonight

Caraba's restaurant offers trout on the half shell. Good stuff.

I tried cooking some big trout on the BBQ.....It stuck to the grill and started falling a part when I took it off. Using foil would be much better.

Do you cut in slits in the foil???????

Tasted very good.

hmm i might try this next time i catch 5 lil trout...(throw on pit exactly how i do reds) fillet dont leave skin/scales, melt butter,season throw on da pit.

I did it last night with 3 big trout, well 3-4 pounds is big for me. Didn't belly cut them like I normally do. Put them on foil with no oil/pam. The skin stuck to the foil and made it easy to remove the meat. It was raining so I put them in the oven, 400 for about 17-22 minutes. Lightly covered them with mayo, seasoning, italian bread crumbs and parasian cheese. They were very yummy

Never tried bigger specs that way but I bet it would be good. I do my reds that way. However, once you freeze reds they are not nearly as good as fresh. I usually make a chowder with shimp and a few other items with the reds once frozen. Pretty good stuff.

You're gonna have to use foil...to keep 'em from fallin' through the cracks. :smokin:

I usually only cook the 6-8 lb. trout on the halfshell. lol That means I have never eaten specks on the halfshell yet.